Steamed okra and vermicelli: okra and vermicelli
We bought a bit too much okra, so let's make a light, nutritious, oil-free and smoke-free steamed okra vermicelli.
- Soak a handful of vermicelli first, or use warm water if you are in a hurry to save the soaking time.
Wash the fresh okra, remove the tips and cut them down the middle. Cut a little more red pepper rings to match the colour. Arrange the chopped okra like this on a plate, showing off our talents to the best of our ability.
Once the vermicelli is soaked, cut it twice, otherwise it will be too long and you'll have to borrow a ladder to eat the dish.
Cut it up and put it on top of the okra, then put the okra rings and the pepper rings on top to show that we look better than everyone else.
Translated with www.DeepL.com/Translator (free version)
- Bring the water to the boil over high heat, place the plate on the grate and steam the okra and vermicelli for 10 minutes.
Use this time to make a sauce: pat some minced garlic and ginger into a small bowl, pour in: steamed fish soya sauce, soy sauce, chicken powder and some boiling water to melt the seasoning.
When the okra vermicelli is ready, bring it out and drizzle it with the seasoning and finish with some hot oil.
A delicious dish of steamed okra and vermicelli is ready, and the look of it makes me crave it when I see it from afar.